Metro Diner

Observed mashed potatoes and macaroni and cheese in steam table with temperatures below 135. Upon inquiry, foods had been reheated improperly.

COS CA: PIC reheated foods to 165F or above before replacing in steam table. 511-6-1.04(5)(h) - Reheating for Hot holding (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.

Observed multiple TCS foods in 2 different coolers not being held at 41F or below (tomatoes, coleslaw, melons, cheese, steak, chicken, bacon, pork ribs, meatloaf, hash browns, beef tips, hamburgers).

COS CA: PIC discarded all foods and placed new foods on ice baths. PIC shall have units serviced and cease using coolers, unless food items are kept on ice baths at 41F or below.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed fried okra and sausage being hot held at temperatures below 135F.

COS CA: PIC discarded foods. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed that there is a pattern of non-compliance and failure by the PIC to ensure employees are complying with DPH food rules as evidenced by the numerous critical violations observed. Active managerial control is essential for safe food handling and practices.

511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;Pf

(i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures; (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf (q) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.

Observed 2 employees drink on prep stations near hot line. Observed employee food containers on dry storage racks.

COS CA: PIC had employees move their food and drinks. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed mildew-like substance inside soda nozzles. Observed slime inside of ice maker machine. Observed food debris on cleaned dishware.

RCA: PIC shall have equipment cleaned and sanitized properly. Ice shall be burned, before equipment is cleaned and sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed facility back door had a visible gap underneath allowing for light to be seen from outside.

RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed completely thawed ROP salmon in walk-in cooler, ROP packaging had a label indicating that it was to be removed from packaging before thawing.

COS CA: PIC discarded fish. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed that not all temperature regulated equipment had thermometers.

RCA: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed 3 compartment sink had a leak that was spraying on the wall. Observed drains in dish pit area were clogged. Observed leaking handwashing sink on hot line area.

RCA: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law.

Observed mildew-like substance on gaskets of all coolers. Observed white mold-like substance on racks in walk-in cooler.

RCA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed wet dishware stacked.

COS CA: PIC asked employee to rewash dishware and allow to air dry.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Observed that dishwasher was sanitizing dishware via high heat, facility had no method to verify high heat sanitization.

RCA: 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Observed several TCS food items within the prep top and reach in cooler to be held above 41 F degrees. Cole slaw 3x, tomatoes, ham, chicken, pork, cheese.

RCA/CA: PIC discarded all food items that were over 41 F degrees, Told PIC that he may need to get the reach in cooler repaired being that the thermometers were reading 50 F degrees with no crowding occurring. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed wet nesting on the clean dish rack. CA/COS: Dishwasher rewashed dishes and stacked pyramid style so that all dishes can completely airdry before stacking and storing

Observed wet nesting on the clean dish rack. CA/COS: Dishwasher confirmed the dishes were just done and will separate them until they completely air dry.

Observed multiple TCS food items throughout the facility exceeding 41F, held overnight - chicken, potatoes, cole slaw, lettuce, tomatoes, cheese, whipped butter, mushroom, sausage, ham, pico de gallo. CA/COS: PIC discarded food items exceeding 41F and in the DANGER ZONE. PIC will also ensure maintenance of proper cold holding.

Violation due to multiple critical violations - 4-2A, 6-1A. 6-2. CA: PIC will ensure frequent monitoring of covering food items, cold holding temperatures, and proper date marking and disposition.

Observed multiple food items on prep top without any overhead protection - chicken, cole slaw, lettuce, tomatoes, cheese, grits, etc. CA/COS: PIC will provide lids, and ensure lids are used from now on.

At the time of the inspection, multiple food items throughout the facility stored out of original packaging with date markings expiring before 9/25/2023 - egg whites 9/20, feta cheese 8/20, sausage 9/22, tomatoes x2 9/24, chicken salad 9/23, whipped cinnamon butter 9/12, sausage 9/21, garlic aioli 8/21. CA/COS: PIC discarded listed food items and will ensure consistent monitoring of food items.

Observed multiple soiled wiping cloths on prep top counters, clean dish rack, and other various locations throughout the facility. CA/COS: PIC removed rags, and will ensure employees store the rags properly in between use. (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed wet nesting on the clean dish rack. CA/COS: Dishwasher confirmed the dishes were just done and will separate them until they completely air dry.

Observed employee phone and charger resting on clean dish rack. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur